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Stabilitas Minuman Isotonik Antosianin Beras Ketan Hitam dengan Senyawa Kopigmentasi Ekstrak Bunga Belimbing (Averrhoa Carambola)
Get PDFAnthocyanin is a bioactive component which give basic color of red, purple, and blue to blackish foodstuffs. So, the anthocyanin could be developed as a natural pigment in foodstuffs, but it is unstable. Several studies have been conducted to improve its stability in the food system. The purpose of this study was to analyze the stability of anthocyanin in isotonic beverages as food system with the addition of copigmentation compound derived from star fruit flower extract. The stability of the isotonic beverage was tested at some heating temperatures and storage periods. Isotonic drink were formulated using anthocyanin extracted from glutinous rice flour. Isotonic beverages consist of sucrose, fructose, sodium benzoate, citric acid, KCl, and K2PO4 which were regulated containing anthocyanin equivalent to 25 mg/L. Added ingredients to increase the stability of anthocyanin in isotonic drinks was 5% star-fruit flower extract. During storage, the phenolic content, anthocyanin, and antioxidant activity of isotonic beverages were observed. The results showed that heating process declined the anthocyanin content significantly, from 25 mg/L to 2.82 mg/L. Decreased level of anthocyanin also occurred during storage. Heating at 50, 65, and 70 °C gave no significant difference of phenol content. Similar to its ability to capture DPPH radicals (% RSA DPPH, radical scavenging activity 2.2-diphenyl-1-picrylhydrazyl). Increasing the temperature from 50 to 70 °C would increase the stability of anthocyanin, total phenolic, and also the antioxidant activity. Meanwhile, storage would decrease the anthocyanin content but increase the phenolic content and the antioxidant activity. ABSTRAKAntosianin merupakan komponen bioaktif dan warna dasar bahan makanan yang berwarna merah, ungu, biru hingga kehitaman. Antosianin berpotensi dikembangkan sebagai pewarna alami untuk makanan, akan tetapi pigmen ini bersifat tidak stabil. Beberapa penelitian telah dilakukan untuk meningkatkan stabilitasnya dalam sistem pangan. Tujuan dari penelitian ini adalah untuk menganalisis stabilitas antosianin dalam minuman isotonik sebagai sistem pangan dengan penambahan senyawa kopigmentasi yang berasal dari ekstrak bunga belimbing. Stabilitas minuman isotonik diuji pada beberapa suhu pemanasan dan periode penyimpanan. Minuman isotonik diformulasikan menggunakan antosianin hasil ekstraksi dari tepung beras ketan hitam. Minuman isotonik terdiri dari sukrosa, fruktosa, Na-benzoat, asam sitrat, KCl, dan K2PO4 yang diatur mengandung antosianin setara dengan 25 mg/L. Bahan yang ditambahkan untuk meningkatkan stabilitas antosianin pada minuman isotonik adalah ekstrak bunga maya (belimbing) 5%. Selama penyimpanan diamati kadar fenolik, kadar antosianin, dan aktivitas antioksidan dari minuman isotonik. Hasil penelitian menunjukkan bahwa proses pemanasan menyebabkan penurunan yang signifikan dari kadar antosianin, dari semula 25 mg/L menjadi hanya 2,82 mg/L saja. Penurunan kadar antosianin terjadi juga selama penyimpanan. Perlakuan suhu 50, 65, dan 70 °C memberikan perbedaan kadar fenolik yang tidak signifikan. Begitu pula dengan kemampuannya untuk menangkap radikal DPPH (% RSA DPPH, radical scavenging activity 2,2-diphenyl-1-picrylhydrazyl). Kenaikan suhu dari 50 menjadi 70 °C, meningkatkan stabilitas antosianin, meningkatkan kadar fenolik, dan aktivitas antioksidannya. Sementara proses penyimpanan membuat kadar antosianin semakin menurun dan meningkatkan kadar fenolik serta aktivitas antioksidannya.
Karakteristik Beras Analog Berindeks Glisemik Rendah dari Oyek dengan Penambahan Berbagai Jenis Kacang-Kacangan
No full textThe aim of this research was to determine the best legumes for increasing protein of artificial rice that was made of dried growol or oyek based on physical, sensory charactersitics and glycemic index. The experiment design of this research was randomized complete design with the single factor of legumes type, that were soybean mungbean, vevet bean, and cowpeas. The first step of artificial rice processing was mixing dried oyek and legumes flour with 3:7 ratio. The next step was forming the dough into the same as rice, steaming, and drying for producing artificial rice that could be stored. The products of artificial rice were analyzed for texture, colour, and preference level of dried and steamed procuct, proximate composition of dried product, and glycemic index (IG) of steamed product. The result of this research showed that the type of legumes affected the physical and sensory characteristic of artificial rice. The best legumes for producing artificial rice was mungbean. The preference level of the best product was better than the other legumes, and the same as original rice. The proximate composition especially protein content of the best product was the same as original rice, and its IG was be categorized in low IG food product.ABSTRAK Penelitian ini bertujuan menentukan jenis kacang-kacangan yang tepat untuk meningkatkan kadar protein beras analog dari growol kering atau oyek berdasarkan sifat fisik, kimia, sensoris, dan indeks glisemik. Penelitian dilaksanakan dengan rancangan acak lengkap faktor tunggal yaitu jenis kacang-kacangan yang meliputi kacang kedelai, tunggak, koro, dan kacang hijau. Beras analog/artificial dibuat melalui tahap pembuatan adonan yang terdiri campuran tepung kacang-kacangan dan tepung oyek dengan perbandingan 3:7. Selanjutnya dibentuk menyerupai beras, dikukus, dan dikeringkan sehingga diperoleh beras analog yang dapat disimpan. Produk kering dan produk yang siap dikonsumsi (nasi analog) selanjutnya dianalisis tekstur, warna,tingkat kesukaan, dan komposisi proksimat pada beras analog, serta indeks glisemik pada nasi analog. Hasil penelitian menunjukkan bahwa jenis kacang-kacangan berpengaruh terhadap sifat fisik dan tingkat kesukaan beras maupun nasi analog. Jenis kacang-kacangan terbaik adalah kacang hijau yang memberikan tingkat kesukaan nasi analog paling baik dibandingkan jenis kacang-kacangan lainnya dan nilainya sama atau tidak berbeda nyata dengan nasi biasa. Komposisi proksimat beras analog terbaik khususnya kadar proteinnya hampir sama dengan beras biasa, dan IG-nya dikategorikan dalam bahan pangan ber-IG rendah.Kata kunci: Beras analog/artificial; ubi kayu; oyek; indeks glisemik; kacang-kacanga
Sistem Pendukung Keputusan Monitoring dan Peramalan Harga Beras di Kabupaten Deli Serdang, Sumatera Utara
Get PDFThe goal of this research was to design a Decision Support System (DSS) to monitor and forecast the price of rice. This system was designed to help the policy makers in decision making process to stabilize the rice price. The most fitted model base of the DSS forecasting method was selected by analyzing the architecture of Artificial Neural Network (ANN). The best fitted ANN architecture was selected based on the smallest value of Mean Square Error (MSE) and Mean Absolute Percentage Error (MAPE) in training, testing, and validation. The research was done using the monthly price of rice IR64 in District Deli Serdang, North Sumatera from January 2000 to December 2015. Decision support system developing phases was used to create the best match of ANN architecture for the model base of the DSS along with the database, the knowledge base, as well as the user interface. DSS was programmed using the PHP programming and was designed in a web base to facilitate the interaction between the DSS, the system's users, and the flow of data exchange. From 73 trials unit of the ANN architecture analysis, it has been obtained that an ANN 12-1-1, purelin activation function inside the hidden layer, purelin activation function inside the output layer, traingda training algorithm (gradient descent with adaptive learning rate) and the value of learning rate was 0,1 were the best match for developing the DSS forecasting method. Furthermore, the MSE and MAPE of the training, testing and validation in a row were 0.00128 and 3.57%; 0.0319 and 5.47%; 0.0052 and 2.51%. The validation results showed that the forecasting results that has been produced by the DSS has a 90 % accuracy. ABSTRAKSistem pendukung keputusan monitoring dan peramalan harga beras dirancang untuk memberikan prediksi harga masa depan dan dukungan keputusan bagi para pembuat kebijakan dalam melakukan stabilisasi harga beras. Tujuan penelitian ini adalah merancang prototipe Sistem Pendukung Keputusan (SPK) dengan terlebih dahulu menganalisis arsitektur Jaringan Saraf Tiruan (JST) yang paling sesuai untuk digunakan sebagai metode peramalan/subsistem model SPK. Kajian dilakukan dengan menggunakan data harga bulanan komoditas beras IR64 di Kabupaten Deli Serdang, Sumatera Utara bulan Januari 2000–Desember 2015. Arsitektur model JST terbaik dipilih berdasarkan pada nilai Mean Square Error (MSE) dan Mean Absolute Percentage Error (MAPE) terkecil dari hasil pelatihan, pengujian dan validasi. Arsitektur model JST terbaik kemudian dirancang menjadi subsistem model SPK bersamaan dengan basis data, komponen pengetahuan dan tampilan antarmuka menggunakan fase-fase perancangan sistem pendukung keputusan. SPK dirancang untuk digunakan berbasis web (web base) agar memudahkan interaksi dengan pengguna (user) dan arus pertukaran data. SPK diprogram menggunakan bahasa pemrograman PHP. Dari 73 percobaan analisis arsitektur model JST yang telah dilakukan, diperoleh satu arsitektur JST dengan performa peramalan terbaik yang digunakan sebagai metode peramalan dengan arsitektur 12-1-1, fungsi aktivasi purelin pada lapisan tersembunyi, fungsi aktivasi purelin pada lapisan output, algoritma pelatihan traingda (gradient descent with adaptive learning rate) dan nilai laju pembelajaran 0,1. Nilai MSE dan MAPE dari hasil pelatihan, pengujian dan validasi berturut-turut adalah 0,00128 dan 3,57%; 0,0319 dan 5,47%; 0,0052 dan 2,51%. Hasil validasi menunjukkan bahwa hasil peramalan yang dihasilkan oleh SPK memiliki tingkat akurasi 90%.The goal of this research was to design a Decision Support System (DSS) to monitor and forecast the price of rice. This system was designed to help the policy makers in decision making process to stabilize the rice price. The most fitted model base of the DSS forecasting method was selected by analyzing the architecture of Artificial Neural Network (ANN). The best fitted ANN architecture was selected based on the smallest value of Mean Square Error (MSE) and Mean Absolute Percentage Error (MAPE) in training, testing, and validation. The research was done using the monthly price of rice IR64 in District Deli Serdang, North Sumatera from January 2000 to December 2015. Decision support system developing phases was used to create the best match of ANN architecture for the model base of the DSS along with the database, the knowledge base, as well as the user interface. DSS was programmed using the PHP programming and was designed in a web base to facilitate the interaction between the DSS, the system's users, and the flow of data exchange. From 73 trials unit of the ANN architecture analysis, it has been obtained that an ANN 12-1-1, purelin activation function inside the hidden layer, purelin activation function inside the output layer, traingda training algorithm (gradient descent with adaptive learning rate) and the value of learning rate was 0,1 were the best match for developing the DSS forecasting method. Furthermore, the MSE and MAPE of the training, testing and validation in a row were 0.00128 and 3.57%; 0.0319 and 5.47%; 0.0052 and 2.51%. The validation results showed that the forecasting results that has been produced by the DSS has a 90 % accuracy.ABSTRAKSistem pendukung keputusan monitoring dan peramalan harga beras dirancang untuk memberikan prediksi harga masa depan dan dukungan keputusan bagi para pembuat kebijakan dalam melakukan stabilisasi harga beras. Tujuan penelitian ini adalah merancang prototipe Sistem Pendukung Keputusan (SPK) dengan terlebih dahulu menganalisis arsitektur Jaringan Saraf Tiruan (JST) yang paling sesuai untuk digunakan sebagai metode peramalan/subsistem model SPK. Kajian dilakukan dengan menggunakan data harga bulanan komoditas beras IR64 di Kabupaten Deli Serdang, Sumatera Utara bulan Januari 2000–Desember 2015. Arsitektur model JST terbaik dipilih berdasarkan pada nilai Mean Square Error (MSE) dan Mean Absolute Percentage Error (MAPE) terkecil dari hasil pelatihan, pengujian dan validasi. Arsitektur model JST terbaik kemudian dirancang menjadi subsistem model SPK bersamaan dengan basis data, komponen pengetahuan dan tampilan antarmuka menggunakan fase-fase perancangan sistem pendukung keputusan. SPK dirancang untuk digunakan berbasis web (web base) agar memudahkan interaksi dengan pengguna (user) dan arus pertukaran data. SPK diprogram menggunakan bahasa pemrograman PHP. Dari 73 percobaan analisis arsitektur model JST yang telah dilakukan, diperoleh satu arsitektur JST dengan performa peramalan terbaik yang digunakan sebagai metode peramalan dengan arsitektur 12-1-1, fungsi aktivasi purelin pada lapisan tersembunyi, fungsi aktivasi purelin pada lapisan output, algoritma pelatihan traingda (gradient descent with adaptive learning rate) dan nilai laju pembelajaran 0,1. Nilai MSE dan MAPE dari hasil pelatihan, pengujian dan validasi berturut-turut adalah 0,00128 dan 3,57%; 0,0319 dan 5,47%; 0,0052 dan 2,51%. Hasil validasi menunjukkan bahwa hasil peramalan yang dihasilkan oleh SPK memiliki tingkat akurasi 90%
Kondisi Penyimpanan Kacang Tanah dan Potensi Cemaran Aspergillus flavus pada Pedagang Pengecer Pasar Tradisional di Wilayah Jakarta
Get PDFFactors affecting contamination on peanut kernel marketed in Jakarta has not been investigated yet. The purpose of the research was to investigate and evaluate the storage condition and the behavior of retailers on the way of peanuts storage and also to investigate the presence of Aspergillus flavus infection in the peanuts. The research was conducted at traditional market with 15 peanut retailers as respondents (n=15). The research stages included survey at retailer area including interview, observation, temperature and relative humidity measurements as well as peanuts analysis including moisture content, defective seeds and presence of A. flavus. The results of research revealed that the average temperature of peanut storage area at retail stalls range from 29.6 to 31.2 °C which is not in accordance with the Codex Alimentarius Commission (CAC) recommendation, while the average of storage room RH ranged between 53.6–73.1% and moisture content of peanuts of 6.23–7.86% were mostly in accordance to CAC recommendation. The percentage of damage, shrivelled and splitted seeds ranged between 3.9–19.1%, 5.4–32.3% and 0.2–8.8%, respectively. The range of mean of total molds and A. flavus were 2.5–5.6 log cfu/g and 1.3–4.0 log cfu/g, respectively. Total molds had a strong correlation to damage kernels (r = 0.74), and had a moderate correlation to the temperature (r = 0.41), moisture content (r = 0.42) and behavior of retailers, especially in cleaning the ceiling (r = 0.44) and placing the storage container (r = 0.44). The presence of A. flavus had a slight correlation to relative humidity on storage (r = 0.26), and had no significant correlation to peanuts damage and all storage conditions. ABSTRAKFaktor-faktor yang mempengaruhi cemaran aflatoksin pada biji kacang tanah atau ose di wilayah Jakarta belum pernah dilaporkan. Penelitian ini dilakukan di pasar tradisional dengan 15 pedagang pengecer kacang tanah sebagai responden (n=15). Tujuan penelitian adalah mengidentifikasi dan mengevaluasi kondisi penyimpanan dan perilaku pengecer dalam menyimpan kacang tanah serta mengidentifikasi potensi cemaran Aspergillus flavus pada kacang tanah. Tahap penelitian meliputi survei di area pengecer (wawancara, pengamatan langsung dan pengukuran suhu serta kelembaban relatif (RH) di area penyimpanan) serta analisis kacang tanah (kadar air, biji cacat, dan keberadaan A. flavus). Hasil studi menunjukkan rata-rata kisaran suhu area penyimpanan kacang tanah di kios pengecer berkisar antara 29,6–31,2 °C. Hal ini tidak sesuai dengan rekomendasi Codex Alimentarius Commission (CAC), meskipun sebagian besar rata-rata kisaran RH area penyimpanan berkisar antara 53,6–73,1% dan kadar air kacang tanah sebesar 6,23–7,86% yang sesuai dengan rekomendasi CAC. Rata-rata biji rusak, biji keriput dan biji belah ditemukan pada kisaran, berturut-turut, 3,9-19,1%, 5,4–32,3% dan 0,2–8,8%. Rata-rata total kapang dan A. flavus pada sampel kacang tanah, masing-masing, ditemukan berkisar antara 2,5–5,6 log cfu/g dan 1,3–4,0 log cfu/g. Total kapang pada sampel kacang tanah memiliki korelasi positif yang kuat dengan biji rusak (r = 0,74), dan berkorelasi positif pada tingkat sedang dengan suhu (r = 0,41), kadar air (r = 0,42) dan perilaku pengecer dalam pembersihan langit-langit kios (r = 0,44) serta penempatan wadah simpan kacang tanah (r = 0,44). Studi ini menunjukkan bahwa keberadaan A. flavus pada sampel kacang tanah berkorelasi positif lemah dengan kelembaban relatif di area penyimpanan (r = 0,26) dan tidak memiliki korelasi secara signifikan dengan biji rusak maupun semua kondisi penyimpanan lainnya.
Sifat-Sifat Fisikokimia Pati Ubi Kayu Terfermentasi Khamir Indigenus Tapai
Get PDFTapai is a cassava food product fermented by yeast starter (“Ragi”). Among the amylolitic yeasts that had been isolated from the tapai were Candida guilliermondii, C. tropicalis, Trichosporon mucoides, and Saccharomycopsis fibuligera. The aim of this research was to characterize the physicochemical properties of fermented cassava starch by amylolytic yeasts of indigenus tapai i.e. C. guilliermondii, C. tropicalis, T. mucoides, and S. fibuligera. The process of fermentation of cassava starch was done by inoculating each pure isolate by 5% v / v (105 CFU / ml) into cassava starch suspension 50% b/v (100g starch into 200ml sterile distilled water). The incubation was carried out at 28 °C for 24 h, 48 h, and 72 h. The fermented cassava starch was dried at 50 °C for 24 h. Characterization of physicochemical properties of cassava starch included chemical properties (amylose content), paste properties (RVA), thermal properties (DSC), physical properties (SEM granule macrostructure) and functional groups (FT-IR) of unfermented (native) or fermented cassava starch. The results showed that during the fermentation process, the yeast was able to grow up to 7 log10 CFU/ml and the acidity decreased to pH 3,9. The amylose content of fermented cassava starch decreased to 11,22% from native starch amylose content (15,85%). The paste properties of fermented cassava starch increased at the value of trough viscosity, breakdown, final viscosity, and swelling power. The thermal properties of fermented cassava starch increased to 64,7-67 °C for the initial temperature value of gelatinization (To), 69,1-71,2 °C for gelatinization peak temperature (Tp), 73,9-75 °C for the final temperature of gelatinization (Tc), but decreased gelatinization enthalpy in the range of ΔH 4,84-6,38 J/g. The macrostructure of the longest fermented starch granules (72 hours)occurred liberation into irregular granular shapes. The profile of fermented cassava starch functional groups had a similarity with native cassava starch that had the highest absorption spectra at 3291,2 cm-1 peak (vibration of the O-H bonding group) and 2920 cm-1 peak (C-H group vibration). ABSTRAKTapai merupakan produk pangan ubi kayu yang terfermentasi oleh starter khamir (ragi). Di antara khamir amilolitik yang sudah diisolasi dari tapai yaitu Candida guilliermondii, C. tropicalis, Trichosporon mucoides, dan Saccharomycopsis fibuligera. Tujuan penelitian ini adalah melakukan karakterisasi sifat-sifat fisikokimia pati ubi kayu yang difermentasi oleh khamir amilolitik indigenus tapai yaitu C. guilliermondii, C. tropicalis, T. mucoides, dan S. fibuligera. Proses fermentasi pati ubi kayu dilakukan dengan menginokulasikan masing-masing isolat murni sebanyak 5% v/v (105 CFU/ml) ke dalam suspensi pati ubi kayu 50% b/v (100g pati ke dalam 200ml akuades steril). Selanjutnya dilakukan inkubasi pada suhu 28 °C selama 24, 48, dan 72 jam. Pati ubi kayu terfermentasi dikeringkan pada suhu 50 oC selama 24 jam. Karakterisasi sifat-sifat fisikokimia pati ubi kayu meliputi sifat kimia (kadar amilosa), sifat pasta (RVA), sifat termal (DSC), sifat fisik (makrostruktur granula SEM) dan gugus fungsi (FT-IR) pati ubi kayu alami maupun pati ubi kayu terfermentasi. Hasil penelitian menunjukkan bahwa selama proses fermentasi, khamir mampu tumbuh hingga mencapai 7 log10 CFU/ml dan derajat keasaman mengalami penurunan mencapai pH 3,9. Kadar amilosa pati ubi kayu terfermentasi mengalami penurunan menjadi 11,22% dari kadar amilosa pati alami (15,85%). Sifat pasta pati ubi kayu terfermentasi khamir mengalami peningkatan pada nilai viskositas trough, breakdown, viskositas akhir, dan daya kembang. Sifat termal pati ubi kayu terfermentasi menglamai peningkatan menjadi 64,7-67 °C untuk nilai suhu awal gelatinisasi (To), 69,1-71,2 °C untuk suhu puncak gelatinisasi (Tp), 73,9-75 °C untuk suhu akhir gelatinisasi (Tc), tetapi mengalami penurunan entalpi gelatinisasi pada kisaran ∆H 4,84-6,38 J/g. Makrostruktur granula pati yang terfermentasi paling lama (72 jam) mengalami liberasi dengan bentuk granula yang tidak beraturan. Profil gugus fungsi pati ubi kayu terfermentasi oleh khamir memiliki kemiripan dengan pati ubi kayu alami yaitu memiliki spektra penyerapan tertinggi pada puncak 3291,2 cm-1 (getaran gugus ikatan O-H) dan puncak 2920 cm-1 (getaran gugus C-H).
Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning
Get PDFThis experiment aims to the observed morphology, reduction of fineness and distribution particle deterioration of W/O/W double emulsion in instant noodle seasonings which is kept in 3 weeks with different storage temperature and NaCl level treatments. Emulsion structure has an important role to hamper salt release rate from internal to external phase. Structure breakdown shows system inability to maintain continuous salty taste perception during consumption because of the increasing salt release rate in storage period of instant noodle seasoning. Samples are treated with 3 variations of storage temperatures which are low (4 °C), room (25 °C), high temperature (40 °C) and 6 variations of NaCl level which are 0; 0,2; 0,4; 0,6; 0,8; 1%. Samples are categorized into 2 groups, double emulsions, and instant noodle seasonings. The double emulsion is made by 2 phases emulsification to get primary W/O emulsion and final W/O/W emulsion. This experiment showed that low and high-temperature storage affected emulsion and seasoning particle morphology, fineness and distribution throughout several instability phenomena
Pengaruh Penambahan Maltodekstrin dan Suhu Inlet Spray Dryer terhadap Karakteristik Fisiko-Kimia Bubuk Sari Kerandang (Canavalia virosa)
Get PDFKerandang (Canavalia virosa) can be found in sandy beaches in Kulon Progo and Bantul Regency, Yogyakarta. The kerandang seeds can be processed into kerandang milk such as soybean, as one form of product diversification. The objective of this study was to know the physicochemical characteristics of the kerandang milk powder. Peeled kerandang seeds were processed into kerandang milk with seed water ratio of 1:8 (w/v). The addition of maltodekstrin (0%, 5%, 7.5% and 10% (w/v)) into kerandang milk, then dried using a spray dryer with inlet temperature of 80 °C; 100 °C, and 120 °C. Analyses were conducted on the water content, bulk density, solubility, water holding capacity (WHC), fat holding capasity (FHC), soluble protein, total phenolic, genistein, and antioxidant activity. This study was conducted using acompletely randomized design with three replications. The results of this study showed that Water Holding Capacity of kerandang milk ranged of 2,98% to 64,55%. Inlet temperature, maltodextrin concentration and interaction of these two factors gave significant effects on the WHC of kerandang milk powder. FHC of kerandang milk powder increased (108.89%–262.25%) with the higher concentration of maltodextrin and spray inlet temperature. The bulk density of kerandang milk powder was between 0.34g/mL–0.58g/mL. Kerandang milk powder solubility at various pH was closely related tot he protein content in milk powder kerandang. The dissolved protein content of kerandang milk powder decreased with the increased of maltodextrin concentration and inlet temperature. The content of total phenolic of kerandang milk powder ranged from 1.33 gGAE/100g to7.55 gGAE/100g. The antioxidant activity of the kerandang milk ranged between 9.61% to 74.87%. ABSTRAKKerandang (Canavalia virosa) dapat dijumpai di sepanjang lahan pasir pantai di Kabupaten Kulonprogo dan Bantul, Yogyakarta. Biji kerandang dapat diolah menjadi sari kerandang seperti halnya kedelai, sebagai bentuk diversifikasi produk. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia bubuk sari kerandang. Biji kerandang kupas (tanpa kulit ari) diolah menjadi sari kerandang dengan perbandingan biji dan air 1:8 (b/v). Penambahan maltodekstrin sebanyak 0%; 5%; 7,5%; dan 10% (b/v) padasari kerandang, kemudian dikeringkan menggunakan spray dryer dengan suhu inlet 80 °C; 100 °C; dan 120 °C. Analisis yang dilakukan meliputi kadar air, bulk density, kelarutan, water holding capacity (WHC), fat holding capasity (FHC), protein terlarut, total fenolik, genistein, dan aktivitas antioksidan. Percobaan dilakukan menggunakan rancangan acak lengkap dengan ulangan percobaan sebanyak tiga kali. Hasil penelitian menunjukkan bahwa kemampuan menahan air (WHC) bubuk sari kerandang berkisar antara 2,98%–64,55%. Konsentrasi suhu inlet dan maltodekstrin serta interaksi keduanya memberikan perbedaan nyata terhadap WHC bubuk sari kerandang. FHC bubuk sari kerandang (108,89%–262,25%) mengalami peningkatan dengan bertambahnya konsentrasi maltodekstrin dan temperatur inlet spray dryer. Bulk density bubuk sari kerandang berkisar antara 0,34 g/mL–0,58 g/mL. Kelarutan bubuk sari kerandang di berbagai pH berhubungan erat dengan kandungan protein dalam bubuk sari kerandang. Protein terlarut bubuk sari kerandang menurun dengan semakin meningkatnya konsentrasi maltodekstrin dan temperatur inlet. Total fenolik bubuk sari kerandang berkisar antara 1,33 g GAE/100 g–7,55 g GAE/100 g. Aktivitas antioksidan bubuk sari kerandang berkisar antara 9,61%–74,87%.Kata kunci: Karakteristik; bubuk sari kerandang; fisiko-kimiaKerandang (Canavalia virosa) can be found in sandy beaches in Kulon Progo and Bantul Regency, Yogyakarta. The kerandang seeds can be processed into kerandang milk such as soybean, as one form of product diversification. The objective of this study was to know the physicochemical characteristics of the kerandang milk powder. Peeled kerandang seeds were processed into kerandang milk with seed water ratio of 1:8 (w/v). The addition of maltodekstrin (0%, 5%, 7.5% and 10% (w/v)) into kerandang milk, then dried using a spray dryer with inlet temperature of 80 °C; 100 °C, and 120 °C. Analyses were conducted on the water content, bulk density, solubility, water holding capacity (WHC), fat holding capasity (FHC), soluble protein, total phenolic, genistein, and antioxidant activity. This study was conducted using acompletely randomized design with three replications. The results of this study showed that Water Holding Capacity of kerandang milk ranged of 2,98% to 64,55%. Inlet temperature, maltodextrin concentration and interaction of these two factors gave significant effects on the WHC of kerandang milk powder. FHC of kerandang milk powder increased (108.89%–262.25%) with the higher concentration of maltodextrin and spray inlet temperature. The bulk density of kerandang milk powder was between 0.34g/mL–0.58g/mL. Kerandang milk powder solubility at various pH was closely related tot he protein content in milk powder kerandang. The dissolved protein content of kerandang milk powder decreased with the increased of maltodextrin concentration and inlet temperature. The content of total phenolic of kerandang milk powder ranged from 1.33 gGAE/100g to7.55 gGAE/100g. The antioxidant activity of the kerandang milk ranged between 9.61% to 74.87%.ABSTRAKKerandang (Canavalia virosa) dapat dijumpai di sepanjang lahan pasir pantai di Kabupaten Kulonprogo dan Bantul, Yogyakarta. Biji kerandang dapat diolah menjadi sari kerandang seperti halnya kedelai, sebagai bentuk diversifikasi produk. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia bubuk sari kerandang. Biji kerandang kupas (tanpa kulit ari) diolah menjadi sari kerandang dengan perbandingan biji dan air 1:8 (b/v). Penambahan maltodekstrin sebanyak 0%; 5%; 7,5%; dan 10% (b/v) padasari kerandang, kemudian dikeringkan menggunakan spray dryer dengan suhu inlet 80 °C; 100 °C; dan 120 °C. Analisis yang dilakukan meliputi kadar air, bulk density, kelarutan, water holding capacity (WHC), fat holding capasity (FHC), protein terlarut, total fenolik, genistein, dan aktivitas antioksidan. Percobaan dilakukan menggunakan rancangan acak lengkap dengan ulangan percobaan sebanyak tiga kali. Hasil penelitian menunjukkan bahwa kemampuan menahan air (WHC) bubuk sari kerandang berkisar antara 2,98%–64,55%. Konsentrasi suhu inlet dan maltodekstrin serta interaksi keduanya memberikan perbedaan nyata terhadap WHC bubuk sari kerandang. FHC bubuk sari kerandang (108,89%–262,25%) mengalami peningkatan dengan bertambahnya konsentrasi maltodekstrin dan temperatur inlet spray dryer. Bulk density bubuk sari kerandang berkisar antara 0,34 g/mL–0,58 g/mL. Kelarutan bubuk sari kerandang di berbagai pH berhubungan erat dengan kandungan protein dalam bubuk sari kerandang. Protein terlarut bubuk sari kerandang menurun dengan semakin meningkatnya konsentrasi maltodekstrin dan temperatur inlet. Total fenolik bubuk sari kerandang berkisar antara 1,33 g GAE/100 g–7,55 g GAE/100 g. Aktivitas antioksidan bubuk sari kerandang berkisar antara 9,61%–74,87%.Kata kunci: Karakteristik; bubuk sari kerandang; fisiko-kimi
Fungal Population of Nutmeg (Myristica fragrans) Kernels Affected by Water Activity During Storage
No full textThe aim of this investigation was to determine the effect of various water activities (aw) on fungal population in nutmeg kernels during storage. The seed nutmegs were obtained from ripe fruits one week after they fell on the ground in North Minahasa Regency, North Sulawesi Province, Indonesia. The kernels (moisture content ± 10%) were stored 0, 15, and 30 days in various aw (0.75, 0.80, 0.83, 0.90, 0.97) using saturated salt solutions at 29 °C in sorption containers. Serial dilution method followed by a pour-plate method in Dichloran 18% Glycerol Agar (DG18) was used to isolate and quantify the fungal population. Results revealed that kernels stored at aw = 0.75 was not significantly (p < 0.05) different from at aw = 0.80-0.83. Fungal population of kernels determined aw and significantly (p < 0.05) influenced by duration of storage. Range of aw 0.80-0.83 has a smaller total fungal population than aw ≥ 0.90. Thirteen different genera/species were isolated and identified including Aspergillus and Eurotium (6 species), Penicillium (3 species), Fusarium (2 species), 1 species each of Cladosporium or Syncephalastrum, and isolate A. The largest total fungal population (5.0×105 CFU g-1) was present at the beginning of storage (aw = 0.97) and it was dominated by Penicillium citrinum (2.6×105 CFU g-1) followed by Cladosporium cladosporioides (1.7×105 CFU g-1). After 30 days of storage (aw = 0.97) the population of P. citrinum was still dominant with a population of 2.4×104 CFU g-1. Eurotium chevalieri followed with a population of 1.2×104 CFU g-1
Aktivitas Antioksidan Danangiotensin-I Converting Enzyme Inhibitor oleh Yogurt dengan Ekstrak Daun Ficus glomerata Roxb
Get PDFFicus glomerata Roxb has been known to have flavonoids. Flavonoids in plant are known for their antioxidant activity and ability to the Angiotensin Converting Enzyme I- inhibitor. This research started with extraction using water on the leaves of Ficus glomerata Roxb to obtained profile of phenolic compounds in the leaves of Ficus glomerata Roxb [gallic acid, flavonol (quercetin dan rutin), flavanol (catechin), dan flavanone]. The next stage was to prepare of yogurt starter inoculation and propagation of starter yogurt and yogurt- making process with the addition of the leaf extract of Ficus glomerata Roxb during the storage process. The purpose of this research is to study the antioxidant activity ability and Angiotensin Converting Enzyme I- inhibitor of yogurt with Ficus glomerata leaf extract during storage times (1, 7, 14, 21, and 28 days) at 4 °C. The results showed that the antioxidant activity, the value of ophthalaldehyde (OPA) and Angiotensin Converting Enzyme I- Inhibition on Ficus glomerata –yogurt during storage in the refrigerator (4 °C) is higher and show differences significantly (p < 0,05) compared with plain yogurt that reaches optimal on day 7 of storage.ABSTRAK Ficus glomerata Roxb. telah diketahui memiliki senyawa flavonoid. Senyawa flavonoid yang terdapat didalam tanaman diketahui memiliki kemampuan sebagai antioksidan dan mampu sebagai Angiotensin Converting Enzyme I- inhibitor. Penelitian ini diawali dengan melakukan ekstraksi dengan menggunakan air pada daun Ficus glomerata Roxb untuk mendapatkan profil senyawa phenolik pada ekstrak daun Ficus glomerata Roxb [gallic acid, flavonol (quercetin dan rutin), flavanol (catechin), dan flavanone]. Tahap berikutnya adalah inokulasi dan perbanyakan starter yogurt untuk selanjutnya melakukan proses pembuatan yogurt dengan penambahan ekstrak daun Ficus glomerata Roxb. Pengujian aktivitas antioksidan, pengujian terhadap nilai o-phthalaldehyde (OPA) dan pengujan terhadap angiotensin converting enzyme I- inhibitor dilakukan terhadap yogurt dengan ekstrak daun Ficus glomerata Roxb selama proses penyimpanan. Tujuan dari penelitian ini adalah untuk mempelajari kemampuan aktivitas antioksidan dan Angiotensin Converting Enzyme I- inhibitor pada yogurt dengan penambahan ekstrak daun Ficus glomerata Roxb selama penyimpanan (1, 7, 14, 21, dan 28 hari) pada suhu 4 °C. Hasil yang diperoleh menunjukkan bahwa aktivitas antioksidan, nilai o-phthalaldehyde (OPA) dan Angiotensin Converting Enzyme I- inhibitor pada yogurt dengan ekstrak daun Ficus glomerata Roxb selama proses penyimpanan di dalam refrigerator (4 °C) adalah lebih tinggi dan menunjukkan perbedaan yang nyata (p < 0,05) dibandingkan dengan plain yogurt yang mencapai optimalnya pada hari ke-7 penyimpanan.Kata kunci: Angiotensin converting enzyme; Ficus glomerata Roxb; yogur
Pengaruh Metode Kombinasi Autoklaf 2 Siklus dan Hidrolisis Asam Sitrat terhadap Sifat Kimia dan Fisika RS-3 Pati Kacang Hijau (Vigna radiata L.)
No full textMung beans are potential sources of amylose as ingredients low-calorie RS-3. Studies on physical and chemical properties are most important for the obesity treatment in the future. Preparation method of RS-3 using a combination treatment of 2 cycles autoclaving and citric acid hydrolysis on mung bean starch of Walet varieties and the effect on chemical and physical properties were conducted. The result showed that the preparation method improved amylose content by 20% and RS by 47.3%, decrease the swelling power by 47.6%, increase in the WHC by 237.8% and OHC by 9.3%. The starch color also become brighter with the ∆ E 32.6. Its viscosity became lower with a setback of 710 Cp. The amilograph curve type changed from type C to D. The granule shape become irregular and the size increase three-fold. The diffraction pattern has steady in type C but the intensity increased. ABSTRAKKacang hijau merupakan jenis kacang-kacangan sumber amilosa yang potensial sebagai bahan dasar RS-3 rendah kalori. Kajian tentang sifat fisika dan kimiawinya membuka peluang pemanfaatannya untuk penanganan obesitas di masa datang. Telah dilakukan preparasi RS dari pati kacang hijau varietas Walet dengan perlakuan kombinasi autoklaf 2 siklus dan hidrolisis asam sitrat dan dikaji pengaruhnya terhadap sifat kimia dan fisikawinya. Hasil analisis menunjukkan bahwa perlakuan kombinasi autoklaf 2 siklus dan hidrolisis asam sitrat mampu meningkatkan kadar amilosa sebesar 20% dan RS sebesar 47,3%, menurunkan swelling power sebesar 47,6%, meningkatkan WHC sebesar 237,8% dan OHC sebesar 9,3%. Pengaruh lainnya yaitu mampu menurunkan derajat putih warna pati dengan ∆ E sebesar 32,6, menurunkan viskositas dengan viskositas balik 710 Cp. Tipe kurva amilografi berubah dari tipe C ke tipe D, bentuk granula tidak beraturan, ukuran granula meningkat tiga kali lipat, dan pola difraksinya tidak berubah (tetap tipe C) tetapi intensitasnya meningkat.Kata kunci: Amilosa; autoklaf; obesitas; asam sitrat; kacang hijau; RS; pati Mung beans are potential sources of amylose as ingredients low-calorie RS-3. Studies on physical and chemical properties are most important for the obesity treatment in the future. Preparation method of RS-3 using a combination treatment of 2 cycles autoclaving and citric acid hydrolysis on mung bean starch of Walet varieties and the effect on chemical and physical properties were conducted. The result showed that the preparation method improved amylose content by 20% and RS by 47.3%, decrease the swelling power by 47.6%, increase in the WHC by 237.8% and OHC by 9.3%. The starch color also become brighter with the ∆ E 32.6. Its viscosity became lower with a setback of 710 Cp. The amilograph curve type changed from type C to D. The granule shape become irregular and the size increase three-fold. The diffraction pattern has steady in type C but the intensity increased. ABSTRAKKacang hijau merupakan jenis kacang-kacangan sumber amilosa yang potensial sebagai bahan dasar RS-3 rendah kalori. Kajian tentang sifat fisika dan kimiawinya membuka peluang pemanfaatannya untuk penanganan obesitas di masa datang. Telah dilakukan preparasi RS dari pati kacang hijau varietas Walet dengan perlakuan kombinasi autoklaf 2 siklus dan hidrolisis asam sitrat dan dikaji pengaruhnya terhadap sifat kimia dan fisikawinya. Hasil analisis menunjukkan bahwa perlakuan kombinasi autoklaf 2 siklus dan hidrolisis asam sitrat mampu meningkatkan kadar amilosa sebesar 20% dan RS sebesar 47,3%, menurunkan swelling power sebesar 47,6%, meningkatkan WHC sebesar 237,8% dan OHC sebesar 9,3%. Pengaruh lainnya yaitu mampu menurunkan derajat putih warna pati dengan ∆ E sebesar 32,6, menurunkan viskositas dengan viskositas balik 710 Cp. Tipe kurva amilografi berubah dari tipe C ke tipe D, bentuk granula tidak beraturan, ukuran granula meningkat tiga kali lipat, dan pola difraksinya tidak berubah (tetap tipe C) tetapi intensitasnya meningkat.Kata kunci: Amilosa; autoklaf; obesitas; asam sitrat; kacang hijau; RS; pat